Directions

In a large bowl, beat cream cheese. Add sugar and vanilla and beat until smooth. Blend in eggs one at a time. Fold in the sour cream. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven in a water bath* for 60 minutes, or until center is almost set. Allow to sit in the turned off oven with the door open for another hour, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

* A water bath is just a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.

The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.

Put your pudding or cheesecake into the roasting pan, place the pan into the oven, and add enough hot water to reach halfway up the pan.